Monday, December 21, 2015

Cranberry Almond Biscotti

Cranberry Almond Biscotti

The cookies are done. They taste delicious and everyone likes them. I baked some new things and some old. I tried different decorating methods. Some worked, some not so much. I had a request for the Cranberry-Almond Biscotti recipe. This is my present to you.

Cranberry Almond Biscotti

Cranberry-Almond Biscotti

1-3/4 cup flour

1-1/2 tsp baking powder

1/4 tsp salt

2 large eggs

3/4 cup sugar

3 tbsp butter; melted and cooled

1/4 tsp almond extract

1 cup dried cranberries

1/2 cup almonds; coarsely chopped

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl whisk the flour, baking powder and salt together. In a medium bowl, beat the eggs with the sugar until pale and creamy. Beat in the butter and almond extract. Pour the egg mixture over the dry ingredients and stir until combined. Stir in the cranberries and almonds.

Using floured hands, shape the dough into 2 slightly flattened 10 inch logs on the prepared baking sheet. Bake for 30 minutes or until golden. Let the logs cool slightly. Using a sharp serrated knife, slice the logs 1/2 inch thick on a diagonal. Put the slices, on their sides, back on the baking sheet. Bake for 10 minutes each side or until the biscotti is lightly browned. Let cool completely.

The thing I did different this time was I melted some white chocolate chips. I drizzled the chocolate over the top of the biscotti's. They are just as delicious without the chocolate.